Wednesday, February 23, 2011

One-Eyed Jacks


Bubba's One-Eyed Jacks:
When I was little, my older half-brother, Geoff (whom I affectionately called "Bubba") would make these amazing little treats for us for breakfast from time to time. I decided to update this childhood favorite by adding some wild berry sauce to give it an extra punch. This could be one of the simplest breakfasts in terms of ingredients, prep, and cooking. But, its also a more creative and fun way to eat that AM meal or even share with friends by serving it at brunch. 

What you'll need:
  • 2 pieces of your favorite organic whole grain bread
  • 2 extra large organic eggs
  • 2 tablespoons of wild berry preserves 
  • 1 tablespoon of water
  • 1 teaspoon of butter, plus extra for spreading
  • Salt and pepper
  • Powdered sugar (if desired)

Recipe: Makes 2 jacks
  1. Heat a large skillet over medium-low heat
  2. Remove about 1 1/4 in x 1 1/4 in circle of bread in dead center of slices
  3. Spread butter evenly over each side of the slices
  4. Place slices in pan and let toast on one side
  5. Flip slices and crack egg in center of each slice
  6. Immediately season and let egg cook to desired doneness, flipping once - I do mine over-medium
  7. Remove jacks from heat and cover with foil
  8. In a small sauce pan reduce preserves, butter, and water over medium-high heat
  9. Plate jacks and drizzle with sauce
  10. Start your day off right and enjoy!

Tenacious Tips:
  • I am completely obsessed with Mediterranean Organic's Wild Berry Preserves because of its rich and complex flavor. I put it on everything -- PB&J's, muffins, bagels, baked brie, oatmeal... you name it. Other good alternatives would be any interesting combination jams like peach-raspberry or plum-vanilla. Simple blackberry preserves would work great also, just make sure you strain out those seeds!
  • If you are a vegan or resistant to eating egg yolks, simply pour the desired amount of whites/substitute into the center of the toast and cook as normal. 
  • For an alternative way of serving, nix the sauce and instead top with a little creme fraiche and chopped chives. Pair with brown sugar and fig turkey bacon (recipe coming soon!) for a sweet accompaniment.

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